In English, at least as it relates term "curry" usually on a range of spicy dishes originating in South Asia and Southeast Asia, and often refers to a dish that is cooked in a sauce. In the north of India and Pakistan the word "curry" is usually a sauce and often mans the sauce with curry powder is more precise, is a "Masala" seasoned.
Thus, a real curry is a combination of the most important ingredients in a sauce, seasoned with a spice mixture, the masala. Although you can buycommercial masalas (curry powder), the maximum taste will always be reached if you roast and mix your own spices. Below is a recipe for a classic Marsala and a curry is made with.
Madras Masala
Ingredients:
1 teaspoon black mustard seeds
10 curry leaves
2 tablespoons coriander seeds
2 tsp cumin
1 tsp turmeric
2 tsp dried chili peppers
3cm length ginger, grated
Method:
Add a little oil in a large frying pan or wok and fry the mustard seedsuntil they start to stutter and crack then stir-in the curry leaves, ginger and chilli. Fry for about 2 minutes, then tip into a spice blender.
Dry roast coriander and cumin until they then combine with aromatic spices in the back in the mixer. Mix the spices into a fine powder, then add all remaining spices. Use this masala in the recipe below.
Lamb Madras
Ingredients:
1kg of good quality leg of lamb, cut into 3cm cubes
3 tablespoons cookingOil
Madras Masala (recipe from above)
1 onion, finely chopped
2 garlic cloves, grated
(1 tsp salt or to taste)
3 tablespoons white wine vinegar
2 tablespoons tomato paste
250ml strong beef or vegetable broth
generous handful of chopped coriander (for garnish)
Method:
Pace, the meat in a bowl, now a mixture of the Madras Masala and the vinegar to a paste. Add this to the meat and rub with your hands. Cover and set aside to marinate for at least 30Minutes.
Meanwhile, the oil in a large frying pan or wok and add the onions and garlic. Fry until the onions are a dark golden brown (approx. 10 minutes), then the meat and spicy marinade. Continue roasting until the meat is all over then stir-in the stock and tomato paste fried. Bring the mixture to a boil then reduce to a simmer cover, and continue to cook soft for 1 hour (or until the meat is).
Remove from fire, add the coriander and cooked on a bed of plainRice.
This is a classic Indian curry, but the preparation methods have been exported all over the world. The British brought them to Europe, the Malay brought them to Africa and they brought Indians to Polynesia and the Caribbean. Today you are local variants of traditional curries found almost everywhere and the curry has become a truly international court.
